Gajar Ka Halwa

Merry Christmas Friends.

On this beautiful day I am sharing with you all the dish that itself is an occasion.  The Dessert that symbolize the Winters of India, the dish the name of which brings memories in most of the North Indians, the dish of winter Lunch Boxes, the dish of winter buffet menus  and much more.

It is one and only Gajar Ka Halwa, essentially a reduction of grated carrots in whole milk.  The simplicity of the procedure is inspiring, but believe me the dish will test your patience and time.  But the result is incredible.

I couldn’t trace its origin but according to stories and all the information I could connect I realize its some relation to the Persian Cuisine again like many other North Indian Dishes.  ‘Halwa’ is a dish that came through the spice route of North India and traveled from Middle Eastern Countries. Though, Halwa what it is now in India as a dessert of Homes is definitely modified from the original of the Halva that you would find in Turkish Bakeries or Egyptian food or Tunisian cuisine. But essentially it is still close to its basic ingredients, its generally flour based, it requires Ghee or Butter to brown, and it is quite sweet.  Said that, it is not necessarily always flour based.  We do a lot of Lentils based Halwas and also fruit and vegetable based too like our today’s recipe ‘The Carrot Halwa’

 

Lets gather the ingredients:

  • 1 kg of Carrots
  • 1/2 liter of Whole milk
  • 1/2 cup of Sugar
  •  pistachio and raisins for garnish
  • Optional garnish is super thin Edible Silver foils.
  • 1 tbsp of Ghee

 

Method.

Peel, wash and grate the carrots.

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The Carrots should be grated till you reach the core.

Discard the central core vein, which is lighter colored portion and has much less flavor than the outer layer.  So practically we will have around 600 to 700 gms of grated carrots.

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Discard the central portion. it is tasteless
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Put the carrots and milk in a thick bottom based pan for reduction 
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Keep cooking on a medium low heat and stirring in between for equal cooking. 

Once the carrots are reduced completely add Ghee and stir again. The reduction to the extent we are seeing in the below picture is crucial for best flavors.

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Once the carrots are reduced completely, add the sugar and again stir till all sugar is caramelized and absorbed by the carrots.  Do not stop when you are seeing the liquid sugar

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The Final product looks bright and shinny.

For best results seasonal carrots are advised, but try it anyways.  Just one suggestion use milk that is fresh and not Tetra Pack things.

Enjoy with your loved one.

Thank you.

 

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3 Comments Add yours

  1. PS says:

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    Liked by 1 person

    1. Payal Biyani says:

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      Liked by 1 person

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